You may be thinking that these are somehow related to rock cakes. They’re not. The name came about when Granny made some cakes a while ago that she filled with jam and cream, and so when Andrew came to ask what they were called, she said “well, I guess we could call them scone cakes Andrew, because they’re a bit like scones with jam and cream”. Since then, Andrew has remembered, or so he thinks, the impromptu name of these cakes! We say ‘scone’ to rhyme with ‘stone’, and as the word with ’st’ is a frequent word in his vocab, that’s what’s stuck in his mind.
When it was showering outside one afternoon this week, I asked Andrew if he wanted to do some baking whilst we waited for the shower to pass before going in the garden. His reply was a very enthusiastic YES! When I asked what he wanted to bake, his request was ‘stone cakes’. So that’s what we did. The recipe is very simple – a basic sponge, with some raisins (like a fruit scone), with a filling of jam and buttercream. Like so many bakes, I find simple turns out to be very tasty, and is perfect for getting little ones involved.
120g butter (or margarine – I usually use marg but butter is what Granny has in for baking at their house where we’re living still)
120g self-rasiing flour
100g icing sugar
Prepare a muffin tin with cake cases (9-10), and preheat the oven to 180 C.
Cream the butter and sugar together until light and fluffy.
Add the eggs and a little flour, to stop it curdling, and beat until well combined.
Add the flour and raisins, and mix until the mixture is just combined and smooth.
Spoon the mixture into the cake cases until 3/4 full.
Bake for around 15-20 minutes, until a skewer inserted into the centre of the cakes comes out clean.
Leave to cool completely.
Meanwhile, cream the butter and icing sugar together to make the buttercream icing.
When the cakes are cool, cut a small, round piece out of the tip of each one.
Place a teaspoon of jam and 2 teaspoons of buttercream in each hole, then replace the piece of cake that you cut out, as a kind of ‘lid’ (that’s how I explained it to Andrew when he helped me make them!)
The blog has become quite a foodie one recently as I seem to have done quite a bit of baking both with and without Andrew, and of course there was the Shrove Tuesday pancake fest! Last week we went to our local National Trust house and gardens, Anglesey Abbey, for the umpteenth time since we’ve lived here. We never tire of its beautiful gardens, where Andrew can run around or ride his bike, and the spacious cafe never fails to entice us in for a cuppa and cake. It wouldn’t be a NT location without a gorgeous selection of cakes – the only trouble is you have to decide which one, and that inevitably leads to me holding up the queue of other cake pilgrims awaiting their turn to deliberate as I um and err and um again and err a bit more! And I can’t forget the kids’ play table, a veritable treasure trove of books, toys, crayons and other random paraphernalia that keeps Andrew amused for hours, and there are even two, count them TWO, toy Brum cars from his favourite TV programme.
After much deliberation, last week I went for a Bakewell flapjack as my cake. It was, as you might guess, a cross between a Bakewell tart and a flapjack – a pastry base with jam on, but for the filling there was an almond flavoured flapjack instead of an almond flavoured sponge. I wasn’t disappointed, it was amazing (not that a NT cake has ever failed to deliver for me). So this week, instead of baking one of my usual flapjack recipes (blogged about here and here) to replenish my snack box – all in the name of breastfeeding of course – I made my own Bakewell flapjack inspired by the NT one. The base is a basic crunchy suet pastry, which I filled with strawberry jam and almond flapjack. It was simple to make and turned out really well; dare I say it, was good enough to rival the one that inspired it. Not that I’m planning on competing with the NT – I would surely fail.
Here’s the recipe if you fancy having a go yourself…..
100g self-raising flour
50g vegetable suet
3 tbsp honey
2 tsp almond essence
Pre-heat the oven to 180 C (fan) and prepare a round cake tin or tart dish by greasing it.
First make the pastry, by mixing the flour and suet together in a bowl, then add some cold water, a little at a time, until the mixture comes together into a dough ball.
Roll the dough out on a lightly floured surface to just a bit bigger than your tin/dish, and put the dough circle into the tin/dish, pressing it into the corner where base meets side.
Spoon some jam onto the base and spread around until evenly distributed and generously thick.
Then make a start on the flapjack, by melting the margarine, sugar and honey in the microwave.
Add the oats and almond essence and stir until well combined.
Pour the flapjack mix onto the base and spread around until it’s all covered.
Bake in the oven for about 20-25 minutes until golden brown.
Remove from the oven and leave to cool before cutting into slices.
At the weekend we had arranged to meet up with some of my school friends and their families. When we planned this a while ago, we thought a barbecue at one of their houses would be a nice idea for a summer’s Sunday afternoon. As July went on, this looked less and less likely, and there was talk of relocation to a family pub somewhere. However, in the end the sun came out for the weekend, and we managed to have our barbecue. I was put in charge of bringing pudding (more my thing than meat at the best of times, let alone when I’m really not liking the smell of cooking!), so I decided to whip up a quick and easy classic British cake on the Saturday morning before we left to head over to the Midlands.
My choice was the Victoria sponge. You can’t really go too wrong with it, and it’s not too sweet or stodgy, so just what I like at the moment. Once the cake bit of it was baked, I packed the two halves into a tin, as my plan was to do the jam and icing sugar bits the next day at my parents house where we were staying. We had lunch at my parents’ on Saturday, and what should Mum bring out for pudding…. but a Victoria sponge that she’d baked! It was complete with candles for my birthday – a lovely surprise being as I’d almost forgotten about my birthday this year as it’s crept up so quickly with me being so busy. So this weekend became the weekend of Victoria sponges 🙂 Not a bad thing to have two of in my opinion. Mum had in fact put buttercream icing as well as jam in the middle, so not technically a classic Victoria sponge, rather one with a bit of a twist. As the jam she had was quite tart, not too sweet, the buttercream icing was a great complement to it, and I decided to make this addition to my cake for the Sunday too.
What I didn’t plan for was the hot weather on the Sunday! During the three-quarter hour car journey to our friends’ house at lunchtime, the two halves slid apart as the buttercream icing melted slightly and lost its grip on the jam in the sandwiched cake. When we arrived I had to do some patching up, but in the end, after a couple of hours in the cool kitchen, it didn’t look too bad. And it tasted good, that was the main thing!
110g self-raising flour
1/2 tsp baking powder
1 tsp vanilla essence
jam for the filling
for the icing in the middle (optional): 75g margarine and 150g icing sugar
icing sugar to dust
Pre-heat the oven to 180ºC, and grease 2 medium round cake tins with margarine.
Cream the margarine and sugar in a bowl together until light and fluffy.
Add the eggs and vanilla essence and beat well until you have a smooth mixture.
Add the flour and baking powder and mix until well combined and smooth.
Pour half the mixture into one cake tin and half into the other.
Bake in the oven for about 12-15 minutes until golden and springy to touch.
Let cool and remove from tins.
Once cool, spread jam generously over one of the circles of cake.
Mix the margarine and icing sugar for the icing together until you have a smooth paste. Spread the icing over the other cake, the one without the jam.
Put the side with the jam onto the side with the icing to make a sandwich.
Dust the top with icing sugar to finish.
Store in cool place, especially if the weather is hotter than you’re used to!! Preferably just eat it though 🙂